SoCal Guacamole Burgers on Portobello Mushroom Buns

Yesterday I saw the movie Boyhood.
This is going to really date this post for future readers, but worth it. Because I have to talk about how once-in-a-lifetime and one-of-a-kind movie it was.
If you’re not familiar, Boyhood is a movie filmed over 12 years (from 2002 to 2014) with the same cast.
It’s a groundbreaking story of growing up as seen through the eyes of a child named Mason - with divorced parents and an older sister named Samantha - who literally grows up on screen before our eyes.
Boyhood depicts the rough terrain of childhood like no other film has before. Snapshots of adolescence from road trips and dating to birthdays and graduations. It’s all there.
The nearly three hours seemed like no time at all and I did not want the film to end.
Whether one is old or young, with or without children, and at whatever stage, the film grabs one deeply by being so quintessentially human.
Boyhood is profound and rich without trying to be. That’s why I loved every minute of it.
The intimacy, the emotion, it never once feels forced or heavy-handed.
I saw it last night and let it wash over me. It is still filling my mind and thoughts today.
It’s so beautiful, I can’t recommend it enough.

Huevos Al Plato

When I was a kid I loved to make my mom breakfast in bed on weekends. I would sit with her while she ate it.
I was inspired after reading Calvin & Hobbes comic strip, in which Calvin considers doing it for his mom. I thought, perhaps, I should do the same.
Breakfast in bed is one of the ultimate ways to pamper someone, and you don't need to be a master chef to make something delicious meal.
Dudes, if you don’t know this yet, girls love breakfast in bed.
Like they REALLY love it.

Zucchini Spaghetti (Zoodles) with Marinara Sauce

Every time I use the spiralizer I feel like a hero.
Same happens when I use the flashlight function on my smartphone, when I do handstand push-ups against the wall, or when I run into the subway as the doors are about to close.
But the spiralizer...the spiralizer is like the Superman’s cape in kitchen gadget form.
The first time I’ve tried it, I was blown away by how easy it is to use. I became hypnotized by the curly noodles spirals of veggies that came out.
I ransacked the fridge and spiralized just about everything that was large enough to fit onto the mechanism - big carrots, zucchini, cucumbers, sweet potatoes, rutabaga, parsnips, and of course my fingers (friendly reminder: it’s important to use a spiralizer safely...these things are SHARP!)
Creating noodles with raw vegetables has to be one of the coolest thing ever and yet, I haven’t posted a single recipe that calls for the use of a spiralizer on TIY.
Frankly because I thought that the spiralizer was a fairly uncommon kitchen gadget. Like the jalapeno corer, the corn kerneler or the bear paw meat handler forks (seriously, who owns those things?)

Blueberry Muffins (Vegan and Paleo)

There are things I find myself doing over and over again when I travel.
One is to pretend to pass off as a local.
So no maps, I only use Google maps on my phone. I walk with confidence, somehow implying I know where I’m heading to — even when I’m completely lost.
Yes, I might have a back-pack on my shoulders, but that’s because I carry a laptop and a couple of books. I have stuff to do in this city, you know?
The Yankees baseball cap I’m wearing? It’s a fashion thing.
And I’m aiming a camera and taking a gazillion pictures of things that a gazillion other people have taken a gazillion photos of, because I’m a postcard photographer, alright?
I.Am.Not.A.Tourist. Don’t you dare call me that!

Chipotle Honey-Glazed Chicken with Avocado Cream Sauce

"My experience in Amsterdam is that cyclists ride where the hell they like
and aim in a state of rage at all pedestrians while ringing their bell loudly,
the concept of avoiding people being foreign to them."
Terry Prachett

For those who have visited Amsterdam, one thing probably struck you, like it did me (though I had heard all this before, seeing it is a whole other thing). The Dutch love riding bicycles — called ‘fietsen’, pronounced FEETS-un.
They ride them everywhere and often, whether rain or shine.
The city is filled with bike lanes too, so cars, trams, buses AND bikes can all share the road together.
Except that cars and traffic are the ones who yield and show care to bikes.
It’s amazing to come to an intersection on your bike and have the cars let you go even if they have the traffic light.
A shrill ‘brrriiingg’ of the bell, and you will have people leaping out of your way as you buzz past.

Mini Gouda-Stuffed Meatballs in Marinara Sauce + Friesland

Friesland! What a place.
I spent three days exploring the splendor of this Northern region of The Netherlands and it has been a fantastic experience.
As you may remember, I stayed at my sister’s mother-in-law’s house.
I have to figure out how to explain that Gerbrich (i.e., my sister's mother-in-law) is just a part of my extended family at this point. I know it may sounds awkward because most people don't know their siblings' in-laws; but to me, Gerbrich feels like family.
Can I just say? What a doll.

Frittata with Grated Zucchini, Goat Cheese and Dill

Hey guys, I'm in Holland!
YAY!
How cool is that?
I haven’t took any photos yet because, well, I got in last night.
But don’t worry, I'll show you so many pictures, you'll ask me to stop.
Today we’ll drive north, to Frisland, where we’ll visit my sister’s in-laws for a couple of days.
She said it’s worth going because it’s a beautiful place rich with natural beauty.
Old windmills, typical farmhouses, a vast system of canals and waterways, woods, dunes, marshes, and acres and acres and acres of crop fields and pastures.
Frisland is also home to the frisland cattle, a black and white sturdy and stocky cattle.
The cattles graze on fresh green pastures daily during the growing season and are given hay in the winter months. That’s it, no junk.
It doesn’t get more grass-fed, pastured, organic, GMO-free, antibiotic-free, hormone-free, than that.
Amazing dairy products, juicy meat. Yum!

Cauliflower Crust Mortadella and Cheese Panini

My man Chris over at Shared Appetite, erupts with ideas like Mt. St. Helens, Mt. Pinatubo or the ever famous Mt. Eyjafjallajökull, erupt with lava and ash.
[Especially the latter to be honest. When I think of Chris bursting with ideas for some reason my mind travels to Mt. Eyjafjallajökull. Just like that.]
No but for real, Chris does a million things. He’s a teacher, a blogger, a cook and recently he even opened his very own photography studio (Ashe Photography Studio). He’s cool, that’s why he’s in my wolf pack.
About a month ago, he ran the idea of doing a Chopped Cooking Challenge (bloggers edition) by David at Spiced Blog, Sean at Snack Fixation and myself.
He even created a super cheesy cool graphic to convince us to participate.

Eggplant Parmesan Stuffed Zucchini Boats

“Nice” is a treacherous word.
I actually can’t think of any other word that expresses contentment and acceptance while also harboring subterranean shades of doubt and pessimism.
Let’s make some examples.
Introduce a significant other to your family, and ask your parents afterward what they thought, if they respond “Oh, she is nice”, then they didn’t like her, at all. I talk from experience.
Nice is what you say when you’re skeptical and hesitant but you don’t want to offend.
Let’s take a different scenario.
Say your girlfriend bought a new dress that she is wearing to your date tonight. She spent the last hour or so in the bathroom getting ready — and by the way, women of the world: What’s going on in the bathroom? 60 minutes or more to get prepped? Really?
Anyway, she is really proud of the dress and she feels like a model. When she asks “How do I look?” you enthusiastically answer “You look nice!”
Ouch! You’d better run for your life buddy. You have just released the KRAKEN and you'll not get out of there alive. I want you to know that, I talk from experience (again!)

Boston Market Dill Potato Wedges with Rosemary Aioli

The internet is still a pretty new phenomenon. Many people did not grow up with it. We are still learning how it works and what it means.
It allows anyone with a keyboard and an internet connection the ability to share their views and opinions with a large number of people quickly and inexpensively. It allows people to connect quickly with others who share their opinions all over the world.
Take this blog for example; my intention is to share what's going on in my kitchen and sometimes what's in my head (um, because why wouldn't you want to know it?)
Since I consider myself a healthy individual - who eats right and exercises - I like to think that the food I cook is actually pretty healthy.
Still, I'm far from thinking I know what's the best way to do anything or that I have all the answers.
First off, because I know that what’s healthy for me might not be healthy or even possible for someone else. Furthermore, because I hate to pontificate, pronounce, proscribe and to be considered a food extremist.
I don’t feel the need to go around on forums, other blogs comment sections or social networks, trying to be the healthy-eating police. Telling people what and how they should eat, because I know better.
I do not fantasize that 100000s of people are spellbound by my every word and I can elevate myself to a world-class expert.